Reply to "looking for a good bacon brine recipe."

jay1924Member

Thanks Mike. I've always been wary of cold smoking unless the product is kept "cold" i.e., under 40 degrees F, if you let it smoke for 8 hours. Maybe the dry cure helps preserve it, but I have my doubts. Plus, I don't really have a way to generate smoke in that environment. When I try it, I'll probably do the lowest smoke temp I can get in my AQ, and check frequently because I agree rendering fat would be bad.

When I do salmon, I set the smoker for 200 and it takes the fish about 80 - 90 minutes to get to 145 internal. I think I can keep the belly below 150 for a few hours at my lowest setting, but I will be experimenting, which after all is all the fun.

3/29/197:07 PM

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